Entreés Froids

“salade à la Grecque”
with fresh artichoke, English peas, heirloom tomatoes,
local greens, cucumbers, summer squash, goat’s milk feta and meyer lemon basil dressing
10.00

Mille-feuille of blue fin tuna,
blue crab and avocado with saffron orange jus
9.00

salad of green and white asparagus
with house-made jambon cru and our farmed yard eggs
12.00

roasted heirloom beets
with blue cheese, pecans, fresh herbs and mâche leaves
8.00

house-grown butter lettuce
tossed with local buttermilk and herb dressing
7.00

local heirloom tomato salad
with house-made mozzarella, fresh basil and balsamic dressing
8.00

assiette of house made pâté de campagne
rillette of local Berkshire pork, chilled daube of local rabbit and torchon of duck foie gras
20.00

Entreés Chauds

sauté of escargot and porcini
finished with garlic, brandy and grilled country bread
9.00

roast local P&J oysters
with crabmeat and parmesan
10.00

house-made ricotta dumplings
with jumbo lump crab, local tomatoes and fresh herbs
10.00

Mama Rachelle’s whole roasted quail
and Jacobs Andouille gumbo with dirty rice
9.00

“Soupe de Favouilles”

saffron scented crab soup
with rouille, Emmenthaler cheese and garlicky croutons
8.00

Menu Express

3 course menu
25.00

soupe au pistou of legumes
house-made pasta, with
Allen Benton’s bacon and pesto
*
local rabbit cooked two ways
with tomatoes, chanterelles
and purple hull peas
farm-raised lamb ravioli with roasted peppers and tomatoes
*
warm bread pudding with buttered pecan whiskey sauce

Fruits de Mer

local grouper “revenue au beurre”
with green asparagus and shrimp
28.00

filets of speckled trout poêlé
with crabmeat and brown butter
26.00

snapper “a la plancha”
with petite haricot frais and Joe Fekete’s Tomatoes
24.00

sauté of jumbo shrimp
with house made pasta, fava beans,
heirloom tomatoes, lardons and artichokes
20.00

“Frito Misto” of Bass
jumbo shrimp, zucchini, artichokes, and haricots verts
fried with Provençal spices
19.00

Viandes

Red Bluff Farm’s baby lamb
with stuffed niçoise vegetables
28.00

Mama’s braised local rabbit
with tomatoes, fennel and garlic
tossed with potato gnocchi and wild mushrooms
25.00

filet of beef tenderloin grillée
with pommes confit, summer squash and goat cheese butter
32.00

herb roast local milk-fed chicken
over garden vegetables, lardons and wild mushrooms
20.00

crispy roasted duckling
with lavender honey , spring onions and asparagus
26.00

retour du marché

5 course tasting menu
75.00

salad of local heirloom tomato and soft shell crab
*
velouté of white asparagus and truffle
*
snapper “a la plancha” with petite haricot frais and Joe Fekete’s tomatoes
*
slow cooked house raised goat with local tomatoes and chanterelles
*
warm tarte of blueberries topped with Creole cream cheese ice cream

Dessert

warm Provençale berry compote
and crème brûlée
8.00

warm bread pudding
with buttered pecan whiskey sauce
7.00

dark chocolate chocolate torte
with sour cherry sorbet
9.00

warm tarte of local blueberries
topped with almond streusel and Creole cream cheese ice cream
8.00

gateau of Jim Core’s Peaches Creole cream cheese
and blackberry sorbet
9.00

a taste of our favorite artisan cheeses
with savory garnishes
12.00